Sour Cream Raisin Pie
Carriage Crossing Restaurant, 10002 S. Yoder Rd., Yoder
4 cups water
4 egg yolks, lightly beaten
1 ½ cups raisins
½ tsp. salt
1 16-ounce dairy sour cream
1 ½ tsp. vanilla
1 ½ cups sugar
½ cup cornstarch
Pastry for 10-inch pie
1 8-ounce carton frozen whipped topping, thawed
In a medium saucepan, bring water to boiling. Remove from heat; stir in raisins. Set aside.
In a heavy large saucepan or Dutch oven, stir together sour cream, sugar, cornstarch, egg yolks and salt; mix well. Stir in water and raisin mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat. Stir in vanilla. Pour the filling into a large bowl. Cover surface of filling with plastic wrap. Chill for at least 4-6 hours.
In a medium bowl, combine 1 ½ cups all-purpose flour and ½ tsp. salt. Using a pastry blender, cut in ½ cup shortening until mixture resembles crumbs that are pea-sized. Add 2-4 Tbs. ice water and stir until dough is just moistened. Form dough into a ball; cover with plastic wrap and let stand for one hour. On a slightly floured surface, slightly flatten dough. Roll dough from center to edges into a circle 13 inches in diameter. Ease pastry into pie plate without stretching it. Trim pastry to ½ inch beyond edge of pie plate. Fold under the extra pastry. Crimp edge as desired. Line pastry with a double thickness of foil. Bake at 450-degree oven for 8 minutes. Remove foil. Bake about 7 minutes more or until golden. Cool on wire rack.
To serve, pour filling into pastry. Spread dessert topping over filling; seat to edge of crust. Serve immediately.